Foundations
155 Deg F
What is the final cooking temperature for ground meat, ground fish and eggs for hot holding?
This core value focuses on food.
What is "We sell the highest quality of natural and organic foods"?
Improper hand washing
What is the number one cause of Food-Borne illness?
20 SECONDS
What is the minimum amount of time to wash your hands?
Submerged in sanitizer solution
Where should wiping cloths be when not in use?
165 Deg F
What is the final cooking temperature for poultry and all stuffed items?
This core value is all about our team members.
What is "We promote team member growth and happiness"?
Temperature Danger Zone
Where bacteria grows the fastest; 41-135 Degrees
Warm water, soap and single-use paper towels
What items are required to be stocked at all hand sinks?
Every 4 hours
How often must in-use utensils/tools be washed, rinsed and sanitized?
145 Deg F
What is the final cooking temperature for seafood, whole muscle meat and eggs for immediate service?
This core value is all about the world around us.
What is "We care about our community and the environment"?
Parasites
What are worms that live in fish/meat?
Accessible at all times, not blocked, not used for any other purpose
What must a hand sink be to allow for proper use?
Wash, rinse, sanitize, air dry
What are the 4 steps of proper cleaning?
135 to 70 degrees within 2 hours
What is the first and most crucial step in the cooling process?
This core value is all about our suppliers.
What is "We practice win-win partnerships with our suppliers"?
Salmonella
What is a common food borne illness that is found in dairy foods, poultry, and eggs?
Wet, scrub, sing, rinse, dry
What are the 5 steps of proper hand washing?
Test Strips
What are used to make sure sanitizer solution is at the proper concentration?
165 Deg F within 2 hours
What is the temperature the food must reach when reheated?
This core value ensures our customers have a pleasant shopping experience.
What is "we satisfy and delight our customers"?
FATTOM
What is the acronym used to identify a TCS food; FOOD, ATMOSPHERE, TIME, TEMPERATURE, OXYGEN, MOISTURE?
10-15 seconds
What is the minimum amount of time you should scrub your hands?
200-400 PPM
What is the proper concentration of Quat sanitizer?